Posts Tagged ‘Health’Why Islam forbids porkThursday, June 24th, 2010
The abstention from eating pork is one of the steps taken by Islam to practise hygiene and to attain purity of soul. A human being has natural desires: food, sleep and sex being the three primary ones. He has also natural emotions: sorrow, happiness, love, fear, disgust and avarice etc. Islam doesn’t recommend the complete abrogation of these impulses but offers a method of controlling them through religious education and discipline. The prohibition of eating pork in Islam is relevant in this context. There is a saying in English that “a man becomes what he eats.” According to physicians and medical experts, pork is a harmful diet. Consumption of swine-flesh creates lowliness in character and destroys moral and spiritual faculties in a man. According to a report, 60 to 70% girls in Sweden become mothers before marriage. The formula of “skin to skin is no sin” is having its toll but there is hardly any feeling of shame and remorse over the end-result. Since the European nations have become addicted to wine and pork, sexual freedom with all its attendant evils has got ingrained in their culture. Consequently, homosexuality has been legalised by the British Parliament. (more…) Most of world exposed to deadly tobacco smokeWednesday, December 9th, 2009![]() The risk of ADHD was higher among children exposed to tobacco and lead. More than 94 percent of the world’s people are not protected by laws against smoking, leaving them exposed to the biggest cause of preventable death, the World Health Organization said on Wednesday. In a Global Tobacco Epidemic report the WHO said smoke-free policies were crucial to reducing the harm caused by second-hand smoke, which it said kills around 600,000 people prematurely each year and causes crippling, disfiguring illness and economic losses reaching tens of billions of dollars. The report found some progress had been made, with 2.3 percent of the world’s population, or around 154 million people, newly covered by smoke-free laws in 2008. But it warned of many more early deaths if governments did not act quickly. “The fact that more than 94 percent of people remain unprotected by comprehensive smoke-free laws shows that much more work needs to be done,” said the WHO’s expert on non-communicable diseases, Ala Alwan. Scientific evidence has unequivocally established that exposure to tobacco smoke causes death, disease and disability. Over the past four decades, smoking rates have fallen in rich places such as the United States, Japan and western Europe, but they are rising in much of the developing world. (more…) Ginger adds a world of flavour to dishesWednesday, December 9th, 2009![]() Ginger root three ways: fresh; dried and ground; and crystalized On a flavour-to-cost ratio, ginger is one heck of a deal. It’s inexpensive, depending on the form, and just a small amount can add a world of flavour to all sorts of dishes, both savoury and sweet. Ginger is the tan-coloured, knobby rhizome of a perennial herb officially known as Zingiber officinale. The plant can grow more than a metre tall and when the leaves die, the rhizome, the ginger, is harvested. How the ginger is, or is not, processed determines what form you get. Fresh ginger When the rhizomes are harvested and sold as is, you have fresh ginger. When purchasing, look for firm pieces of ginger with fairly smooth skin. If the ginger appears shrivelled or has spongy spots, it’s old or was improperly stored and should be avoided. It will be difficult to peel, cut or grate. Unpeeled fresh ginger, if placed in a tightly sealed plastic bag, can be kept in your refrigerator crisper for up to three weeks, depending on how fresh it was when purchased. For the freshest ginger taste, though, buy only what you can use in a reasonable length of time. If, for some reason, you’ve purchased a pile of fresh ginger, it could be placed in a tightly sealed plastic bag and frozen for up to two months. Another option for longer-term storage is to peel and slice the ginger, place it in a jar, top it with dry sherry or vodka, tightly screw on the lid and place it in the refrigerator, where it will keep for a month or more. If you do store ginger in alcohol or freeze it, keep in mind that both processes will alter its flavour. Fresh ginger can be used in all sort of recipes; today I’ve mixed it into cranberry sauce and yam stew. Ground ginger To make a spice called ground ginger, the rhizome is dried and ground into a powder that has a pleasingly pungent aroma and concentrated ginger taste. This spice is prone to clumping if improperly stored and exposed to moisture. So keep ground ginger in an airtight container in a cool, dry place and always use a dry measuring spoon when getting some. If properly stored, ground ginger will maintain its lively taste for up to six months. After that, its flavour will begin to diminish. Ground ginger can be used in a variety of ways, such as being added to spice blends, stirred into preserves or beaten into cookies. The New Food Lover’s Companion says the flavour of dried, ground ginger is very different from that of its fresh form and is not an appropriate substitute in dishes specifying fresh ginger. I don’t totally agree with that, because when I’m making a stir- fry and am out of fresh ginger, I have sprinkled in some ground ginger and the results were good. If you do try to substitute ground ginger for fresh, the website of the spice and herb company McCormick (mccormick.com), says a quarter teaspoon of ground ginger equals one teaspoon of grated fresh ginger. Crystallized ginger To make this form of ginger, sometimes called candied ginger, the fresh root is peeled, cut into pieces or slices, cooked in syrup and dried. You can make a simple but sweet and spicy holiday confection by dipping and coating pieces, slices or strips of crystallized ginger in melted chocolate and letting it set. Sliced or chopped crystallized ginger can also be used in a variety of other sweet ways, such as cookies, steamed puddings and fruitcake. I’ve also used modest amounts of chopped or sliced crystallized ginger to impart a sweet and spicy taste to savoury dishes, such as soups and curries. Store crystallized ginger in a tight-sealing jar in a cool, dry place. It will keep for many months. Cranberry Sauce With Apricots, Ginger and Currants (more…) Camel farm gains credibilitySaturday, October 3rd, 2009
![]() Dr Marcel Smits The Bedouin of the Egyptian Sinai Peninsula have long been convinced that the milk of camels can cure almost any internal disease, driving bacteria from the body.
The Food and Agriculture Organisation of the United Nations reports that doctors in parts of Russia and Kazakhstan often prescribe it to convalescing patients. In India, camel milk is used therapeutically against jaundice, tuberculosis, asthma, anaemia and piles. And there is some evidence of a much-reduced incidence of diabetes in parts of the country where it is regularly drunk. European health food? In the Netherlands, proving the veracity of such claims to a sceptical European audience has become a family concern. When 26-year-old Frank Smits became Europe’s first commercial camel farmer, his father, Marcel, a neurologist at Gelderse Vallei Hospital in Ede, decided to help the cause by recruiting his medical colleagues to look into some of the alleged health benefits of his son’s product. Three years down the line, Dr Smits has attracted enough interest and credibility for his research to win funding from the local health authority and nearby Wageningen University. “I think this milk does have some potential to become a new health food in Europe, but I prefer health food when it’s proven scientifically,” he said. “And that’s what we are trying to do. “For example, we did a study with diabetic patients, involving giving them half a litre of either cow or camel milk here in the hospital, starting early in the morning and monitoring their blood sugar level every 30 minutes for three hours.” The patients were not told whether they had drunk milk from a cow or a camel, said Dr Smits, adding that the the full results from the tests would be available at the beginning of next year. “In the meantime, we are starting a bigger study, lasting three months, with up to 200 diabetic patients and we would not be commissioning such a study if the results of the first research had not been encouraging,” said Dr Smits. “We have also found evidence that diabetics feel better when they are regularly drinking camel milk, that their quality of life seems to improve. “I don’t know if this is only the influence on the diabetes or if it is also other aspects of camel milk which improve well-being. And that is also one of the things we are looking into.” (more…) Cupping, diseases and curedMonday, July 20th, 2009Commencement of the examination of the impact of the cupping their assets according to rigorous scientific hundreds of patients who were suffering from various diseases who underwent the process of cupping the right.Noted the results of the medical team in his absence Ghraib shocked, surprised the results were great, ranging from full recovery or improvement in different proportions of most of these diseases.
An overview of the circulatory systemMonday, July 20th, 2009Some might wonder what is the secret that lies in the cupping of this simple surgical operation to address chronic diseases have bedeviled masters of modern medicine, but in the eyes of a simple mechanism to the movement of the blood, we can see the benefit of cupping, are fully aware of their usefulness.
The blood of a world wide and his staff functions and objectives of that course of life and the lifeline of communication, he believes with all members and provide them with fuel and take the waste and provide them with immunity and defense.
Method of application of cuppingMonday, July 20th, 2009So that by the application of its scientific cupping the right you must be scientifically and medically qualified and should be familiar with the laws of cupping in terms of timing and place of application in the body, and the knowledge of the conditions must be followed before and after cupping to be able to recommend Mahtjm and prepare them for the morning of cupping. All you need is:
Mechanism of cupping CupMonday, July 20th, 2009Cupping is working to bring about a kind of tension in the blood Withers (between shoulders) of the body, especially the use of cups made of glass, known as the (Kasat air) of the abdomen and neck puffed slightly prolonged abdominal diameter smaller than the regular round-ended slot.
Have evolved subsequently to the cups made of glass by hand for ease of cleaning and disinfecting and transparency, which allows the blood to see Hjam extracted from Amahgom.
These glass cups are applied to burn a piece of paper cone-shaped form, in the suppression of any preferred securities to be a newspaper the size of the flash can be easily inserted in the barrel of the glass used.
After the introduction of cone paper cup use just burning inside the barrel to the bottom of the cup directly on the shoulder (Withers). Cone carry this burning burning a large part of the air inside the cup. This decrease in pressure occurs Vimits skin and drawn from the barrel of the glass a little to modify the drop in the cup and as a result, congestion of blood is applied.
And contributes to the survival of cupping Cup long enough attractive to the skin to prevent the involvement of blood accumulated in the circulatory system of some kind. Beyond the superficial Ahadjam finishes, available in this region Mahtguenp of the skin (removal of the cup) sharp sterile blade Party. Of course, taking into account the full terms of the process of cupping other timely quarterly and monthly, daily, age and physiological status of the body.
Cupping toolsMonday, July 20th, 2009Medical devices we use in the application of the scientific process of cupping the right way, do not complicate the simple and the cost of material is very simple. All you need is:
|



































